Roasted Root Vegetables with Chermoula

Name: Roasted Root Vegetables with Chermoula
Ingredients: 1/4 cup extra-virgin olive oil; 3 cloves garlic, minced; 2 teaspoons paprika, preferably sweet Hungarian; 2 teaspoons ground cumin; 1 teaspoon salt; 1 medium baking potato, peeled and cut into 1-inch chunks; 1 medium sweet potato, peeled and cut into 1-inch chunks; 1 medium turnip, peeled and cut into 1-inch chunks; 1 medium rutabaga, peeled and cut into 1-inch chunks; 2 medium carrots, cut into 1/2-inch slices; 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

Roasted Root Vegetables with Chermoula was pinched from <a href="http://www.eatingwell.com/recipes/roasted_root_vegetables_with_chermoula.html" target="_blank">www.eatingwell.com.</a>

"Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'...."

INGREDIENTS

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1/4 cup extra-virgin olive oil

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3 cloves garlic, minced

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2 teaspoons paprika, preferably sweet Hungarian

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2 teaspoons ground cumin

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1 teaspoon salt

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1 medium baking potato, peeled and cut into 1-inch chunks

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1 medium sweet potato, peeled and cut into 1-inch chunks

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1 medium turnip, peeled and cut into 1-inch chunks

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1 medium rutabaga, peeled and cut into 1-inch chunks

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2 medium carrots, cut into 1/2-inch slices

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8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

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